Pages

This time of year is so amazing! There is so much fresh produce around that you have to pick and choose what to get each week and everything looks so good that you have a hard time choosing. Very often I end up with some extras like an odd zucchini here and there. Luckily it is pretty easy to find a quick and tasty ways to enjoy any of the fresh fruits or vegetables that you have. I had one zucchini too many this week and I remembered trying and liking zucchini fritters last year and I decided to make those again. Fritters or cakes are essentially the main ingredient, in this case zucchini, mixed with a batter and fried. This time I decided to change up the flavours a bit and went with a Greek inspired theme with some dill and feta. Since I had the dill I thought that serving the fritters with some dilled tzatziki would be a great idea. Fritters are super easy to make and take very little time. The zucchini fritters turned out really well! With the feta and dill the fritters were tasty and the cool and creamy tzatziki finished them off perfectly.

Directions:
1. Mix the zucchini, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.

the fritter is one of the most perfect ways to use up old veggies (that and tossed in pasta!). these look crispy and delish. always need a good creamy dipping sauce to go on the side - points for that!

I never bake or cook zucchini so far..Hmmm you posting make me want to grab some from farm market tomorrow..never try this vegetable fritter b4 but look good!!..anyway,hop over to my kitchen to get your award!

I like the feta addition to the fritters, you can never have too many zucchini, there are three in my fridge right now. I know what you mean about this time of year, you just want to pick up a little of this and a little of that, I grate and freeze the zucchini for later in the year (breads, muffins, fritters).

These look soooo good. I've always wanted to make zucchini fritters like these, but I have avoided it because many recipes call for draining and squeezing the zucchini first, and I guess I just thought it would take too much time, and I didn't want to end up with watery fritters. But yours didn't come out watery or anything? If not, I'm trying your recipe asap!

I've been meaning to try Nigel Slater's zuch fritters for the longest time, and your Greek style ones look amazing. Especially with the tzatziki - maybe i just love saying tzatziki ;) maybe Nigel will have to wait a while more. Thanks Kevin!

those look great. I nake some that I pair with diavolo sauce. I will try these as tzatziki is a staple around here. never thought about putting the two together. but thats why I come to your site...ideas!

Wow, I'm so glad I came across this site. I happened to have some zucchini in the fridge (and leftover dill and green onion, actually, after using your spanikopita recipe) so I figured I'd try this out. It was an AMAZING breakfast, and my brother and I had to fight over the last one!

mmm... these look yum. we make something similar with grated bottle gourd, mixed with a batter of chickpea flour (mix salt, pepper etc as per you like). you make clumsy balls with your hands and then deep fry. shallow fry also works as long as the batter is not too runny.

also, you can mix mashed potato with grated cottage cheese (here in india it is homemade, creamy, and really yum). put all the condiments, spices etc., make balls and then fry. yum!! :)

kevin: we have plenty of zucchini harvest, not knowing what to do except the bread or steam them or just simply grill them. now with the fritters,do you deep fry them or just try to cook through and brown them on each side? my experience is always on the greasy side if you don't deep-fry but your fritters don't look greasy at all.

Anonymous: I shallow fried the fritters in 2 tablespoons of oil until golden brown on both sides. As I was cooking the next one I let the cooked one sit on some paper towel to absorb any excess oil. They were not greasy.

Just ate these for dinner. So good and very filling! I didn't make the tzatziki sauce because I didn't have yogurt. We just spread some sour cream on top and served them with tomatoes topped with greek vinaigrette. It was a really delicious meal that I look forward to having again!

P.S. This was my first experience making fritters of any kind. It was so easy and fun!

Kevin, first I want to congratulate you to your absolutely overwhelming website. Keep going.Tonight I was looking for a differnt recipe, usually I make zuccini/potato fritters w. parsley. Very simple. But today's zuccini (a HUGE one!)called for something special.No feta at home, so I substituted feta with coarsly gratet parmesan, added some grated ginger and 1 clove garlic, and used rice flour and cornflake crumbs instead of wheat flour.Yum yum! sfThank you for the inspiration, I will be checking here as often as possible.

I made this for a brunch the other day, and it was awesome!! The only things i changed was that i used 3 cheese ranch dressing instead of the mayo, and i used teriyaki instead of the worshester sauce. Delicious!! thank you for the inspiration. I also made your Baked Zucchini sticks with the marinara sauce, and the 2 dishes complemented each other well.

I made this tonight for dinner and YUM!!! I added spinach and used a bit of cilantro as the herb. Soooo tasty and I served it with some yogurt.Also, you look a bit like my brother from a distance.........I am going to try your Pesto Grilled Cheese recipe!

Valerie: The amount of flour required can vary a bit depending on the amount of liquid in the zucchini and you can add more until the batter thickens up enough to hold together. Even with that, fritters can be delicate and it is much easier to make smaller ones than larger ones. After spooning the batter into the pan I like to use the spoon to pat it down a bit and then 'shore' up the sides by pushing any loose bits back in to strengthen it up. You don't want to disturb them much while they are cooking and you need to flip them gently. Once they have cooked until golden brown on both sides they are much stronger.

Just made these fritters! Excellent consistency and flavor! I used about 1 Tbsp of fresh dill and 1 Tbsp of fresh parsley. I put the fritters on whole wheat slider buns and topped with tzatziki sauce, red onion, spring mix, and tomato. Cheers! Another great success Kevin!

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.